Oven-Baked Parmesan Chicken Tenders with Garlic Herb Dipping Sauce

Some recipes wrap me in instant comfort—the smell of warm bread, a sunlit kitchen, that kind of thing. These Oven-Baked Parmesan Chicken Tenders take me right back to chilly nights when I wanted something crunchy and cozy without streaking butter down the stairs. I love how the oven fills the house with a garlicky, cheesy aroma while the tenders turn golden and whisper-crispy. They feel homey but grown-up: a crunchy exterior, a juicy center, and a tangy garlic-herb dipping sauce that brightens every bite. If you want dinner that comforts and impresses, this one hits both notes—simple pantry staples, a little hands-on fun, and big, crunchy payoff.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes

Why This Recipe is Awesome

It’s crunchy, juicy, and full of savory Parmesan flavor—without deep frying. The crust to chicken ratio gives you satisfying crackle with every bite, and the garlic-herb sauce adds creamy brightness. It’s so easy even your oven can’t mess it up, and the whole house smells like a friendly bistro. Who doesn’t love crispy edges and a tender center?

Ingredients

For the Main Dish:

• 1 1/2 pounds **chicken tenderloins** (about 12 tenders)
• 1 cup **Panko breadcrumbs** (use gluten-free if needed)
• 3/4 cup finely grated **Parmesan cheese** (about 2.5 oz)
• 1/2 cup all-purpose flour
• 2 large **eggs**
• 2 tbsp **olive oil** (plus more for drizzling)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian seasoning or a mix of oregano and basil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Cooking spray or an extra drizzle of olive oil for the pan

For the Sauce / Garnish (if applicable):

• 1/2 cup plain Greek yogurt or mayo
• 2 tbsp **fresh lemon juice** (about 1 lemon)
• 1 garlic clove, finely minced or grated
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tbsp chopped fresh chives or green onion
• Salt and pepper to taste
• Optional pinch of smoked paprika or cayenne for heat

How I Make It

Step 1:

Preheat the oven to 425°F and line a rimmed baking sheet with parchment or a lightly oiled rack. Pat the chicken dry with paper towels so the coating sticks. Set up a dredging station: one bowl with flour seasoned with a pinch of salt and pepper, one bowl with beaten eggs, and one bowl with the Panko-Parmesan mixture (mix breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper). I give the Panko a little crush with my hands for a finer texture—your call if you want extra crunch.

Step 2:

Working one at a time, coat each tender in the flour, shake off excess, dunk in the egg, then press into the Panko-Parmesan so the crumbs stick. Press firmly so the coating hugs the chicken. Lay tenders on the prepared sheet and drizzle or spray a little olive oil over the tops—this helps them brown beautifully in the oven. If tenders vary in thickness, gently flatten thicker ones with a meat mallet for even cooking.

Step 3:

Bake on the middle rack at 425°F for 12–15 minutes, flipping once halfway through. Listen for that quiet crackle as the crust sets; you’ll smell the garlic and Parmesan blooming as the edges turn golden. If you like ultra-crisp, pop them under the broiler for 1–2 minutes—watch closely so they don’t burn.

Step 4:

Check doneness by cutting the thickest tender or using an instant-read thermometer; the chicken should read 165°F. The crumb will look deep golden and feel firm to the touch. Avoid overbaking—chicken keeps cooking a little after you pull it out, and you want a juicy center, not dry.

Step 5:

Mix the dipping sauce while the tenders rest: stir Greek yogurt (or mayo), lemon juice, minced garlic, parsley, chives, and a pinch of salt and pepper. Taste and adjust—add a dash of smoked paprika for warmth or a squeeze more lemon for brightness. Serve tenders hot with the sauce, extra lemon wedges, and a scatter of fresh parsley for color.

Pro Tips

• Pat chicken very dry before coating—moisture prevents a crisp crust.
• Use Panko for a lighter, airier crunch; mix with fine bread crumbs if you want a denser coating.
• Flip once halfway through for even browning; if you bake on a rack, air circulates and crispiness improves.
• Freeze leftover tenders on a sheet, then transfer to a bag. Reheat at 375°F for 8–10 minutes to restore crispness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for extra-firm tofu slices for a vegetarian option — press tofu well and bake the same way; expect a firmer texture.
• Use gluten-free Panko and GF flour to make this gluten-free; the flavor stays nearly identical.
• Replace Parmesan with nutritional yeast or vegan Parmesan for a dairy-free version — you’ll lose some richness but keep savory umami.
• Substitute Greek yogurt with mayo in the sauce for a richer dip; swap lemon for a splash of apple cider vinegar if you’re out of lemons.

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and 1/2 tsp cayenne to the breadcrumb mix for a kick.
• Herby: Fold 2 tbsp finely chopped fresh basil and parsley into the Panko for a bright herb crust.
• Kid-friendly: Skip the garlic powder and serve with ketchup or honey-mustard for picky eaters.
• Crunch upgrade: Mix 1/2 cup crushed cornflakes into the Panko for a nostalgic crunch.
• Creative twist: Add lemon zest to the breadcrumb mix and a drizzle of honey-lemon to the sauce for a sweet-tangy finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bread the tenders and keep them on a baking sheet covered in the fridge for up to 24 hours, then bake from cold (add 2–3 extra minutes). For fully cooked prep, cool completely, freeze on a sheet, then reheat from frozen at 375°F for about 8–10 minutes to crisp.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking so each tray cooks evenly. Avoid crowding one pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and brush lightly over the tops for browning.

How do I know it’s done?

Chicken registers 165°F on an instant-read thermometer at the thickest part. Visually, the crust should turn deep golden and the meat should look opaque and pull apart easily.

What if I don’t have ingredient X?

No Parmesan? Use a mix of sharp cheddar and a little nutritional yeast. No Panko? Pulse stale sandwich bread in a food processor to make fresh crumbs.

How I Like to Serve It

I serve these tenders with a simple green salad and crispy oven fries for a weeknight win, or alongside roasted veggies and a chilled glass of white wine for a casual weekend dinner. They shine at parties—stack them in a bowl, put the sauce in a pretty ramekin, and watch them disappear. In summer, pair with a cold beer; in winter, they feel like a warm hug.

Notes

• Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the oven at 375°F for best texture.
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade crunchy, garlicky Parmesan tenders. They taste like comfort and celebration at once.